One of my favorite Tuscan dishes is as basic and uncomplicated as any dish could be. Rocket Salad is nothing more than arugula, a meager amount of aged balsamic vinegar, and even less extra virgin olive oil, salt and pepper. This, in my mind, is the ideal salad. The peppery greens and the light adornment of dressing is a perfect foil for uncomplicated pastas.
Ingredients
1 – 5 oz. bag fresh arugula (aka rocket)
2 Tbl Aged balsamic vinegar, finest quality
2 tspExtra virgin olive oil
¼ tsp Kosher salt
¼ tsp Fresh ground black pepper
Shredded Parmigiano Reggiano as needed
Instructions
In a large mixing bowl, toss the arugula with the balsamic vinegar. Add the olive oil, salt and pepper and toss again.
Divide among 6-8 small plates and garnish with the shredded cheese as desired.
This crust has been the base for countless savory pies over the years. The key is keeping the butter ice-cold and giving the dough enough time to rest in the refrigerator. For a little twist, add 1 tablespoon of freshly cracked black pepper or 2 tablespoons of finely chopped chives to the flour mixture.
I love quiche. To me, it’s great for breakfast, lunch, or dinner. In the morning, it’s perfect with fresh fruit. At lunch or dinner, it pairs well with a light salad.
Never use the pre-shredded cheese in plastic bags from the dairy case. It's dusted with cellulose, which messes with the texture and flavor. Always grate cheese from a block. It’s an extra step but it will save money and taste so much better.
If you are a fan of American-style cream cheese cheesecake, this might not be your dessert. Though if you like something lighter and less sweet, this is the dessert for you.